Christmas Rum Cake Food

SIMPLE CHRISTMAS RUM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as a Bundt®) with cooking spray.
• Place the cake mix, eggs, 1/3 cup of rum, 1/2 cup of water, and the vegetable oil into a large bowl. Beat until smooth with an electric mixer on low speed, about 3 minutes.
• Pour the batter into the prepared pan.
• Bake in the preheated oven until the cake has risen and the top is lightly golden brown, about 40 minutes. A toothpick inserted into the center of the cake should come out clean.
• While cake is baking, make the glaze. In a saucepan over medium heat, combine 1/4 cup of rum, 1/4 cup of water, sugar, and butter. Stir and heat until all the sugar has dissolved and the butter is melted. Turn off heat.
• Remove the cake from the oven. While still hot and in the pan, poke the cake all over with a long skewer to make many deep holes.
• Pour the glaze over the hot cake. Allow the cake to cool until the cake separates slightly from the side of the pan, 10 to 12 minutes.
• Line a jellyroll pan or large baking sheet with waxed paper. Carefully place the lined pan over the top of the cake pan, and flip the cake pan over to release the cake onto the waxed paper. If desired, transfer cake to a serving platter.
• Let the cake cool thoroughly and sprinkle lightly with confectioners' sugar before slicing.

CHRISTMAS RUM CAKE

Steps:

• Preheat oven to 325.
• Grease and flour Bundt cake pan.
• Sprinkle nuts over bottom of pan.
• If desired, sprinkle a couple of tablespoons of brown sugar over the nuts.
• Mix all cake ingredients together.
• Pour batter over nuts.
• Smooth out 'til the top is even.
• Bake 1 hour, or a little less if the pan is black. Do not overbake!
• While cake has ten minutes to go, make the glaze.
• Melt butter in saucepan.
• Stir in water and sugar.
• Boil 4 to 5 minutes, stirring constantly.
• Turn off flame and pour in rum.
• Stir to combine and reheat for 30 seconds.
• Remove cake from oven.
• Immediately drizzle 1/3 of the glaze on the bottom (top) of the cake.
• Allow to sit for five minutes.
• Invert the cake onto a serving plate.
• Prick surface a hundred times with a fork (gently, please.)
• Slowly drizzle remaining rum glaze all over the top of the cake, allowing it to drip down the sides.
• Cool to room temperature before serving to ensure glaze has soaked inches.